Low Carb Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.3
- Total Fat: 13.1 g
- Cholesterol: 38.2 mg
- Sodium: 1,033.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 6.7 g
- Protein: 20.5 g
View full nutritional breakdown of Low Carb Vegetable Lasagna calories by ingredient
Introduction
Lasagna layered with summer squash instead of pasta. Lasagna layered with summer squash instead of pasta.Number of Servings: 4
Ingredients
-
5 summer squashes, sliced lengthwise
1/2 onion, chopped
3 oz ground turkey
2 T Mediterranean Spices
3/4 C small curd cottage cheese
2 oz Mozarella, grated
1 jar of Trader Joe's Basil Marinara Sauce
Tips
I suggest you put a tray or some aluminum foil under the baking pan, as you might have some liquid run over.
Serve with Kalamata Ciabatta toast, if you are allowed the carbs.
Directions
Steam summer squash 6 minutes, while sauteing the ground turkey, onion, and 1 T of the spices.
Spray an 8 x 8 baking pan, pour 1 cup of marinara sauce in the bottom of the pan. Layer 1/3 of squash on the sauce. Layer the turkey mixture on top of that, then another 1/3 of the squash. Pour on another cup of sauce. Layer on the cottage cheese, followed by the rest of the squash. Then the rest of the sauce. Sprinkle the top with Mozarella. Bake in the oven at 350 for 40 minutes.
Serving Size: Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BTINCHER2001.
Spray an 8 x 8 baking pan, pour 1 cup of marinara sauce in the bottom of the pan. Layer 1/3 of squash on the sauce. Layer the turkey mixture on top of that, then another 1/3 of the squash. Pour on another cup of sauce. Layer on the cottage cheese, followed by the rest of the squash. Then the rest of the sauce. Sprinkle the top with Mozarella. Bake in the oven at 350 for 40 minutes.
Serving Size: Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BTINCHER2001.